CALIFORNIA SPICY CRAB STUFFED AVOCADO

https://www.skinnytaste.com/california-spicy-crab-stuffed-avocado/#

CALIFORNIA SPICY CRAB STUFFED AVOCADO

5 Smart Points 194 calories

TOTAL TIME: 10 minutes

These avocados are stuffed with lump crab, cucumbers and spicy mayo topped with furikake and drizzled with soy sauce. I’ve had this idea in my head all week, I wasn’t exactly sure how it would come out but I’m obsessed with them, they came out so good!

INGREDIENTS:

• 2 tablespoons light mayo (I used Hellmans) *for whole30 use compliant mayo
• 2 teaspoons sriracha, plus more for drizzling
• 1 teaspoon chopped fresh chives
• 4 oz lump crab meat
• 1/4 cup peeled and diced cucumber
• 1 small Hass avocado (about 4 oz avocado when pitted and peeled)
• 1/2 teaspoon furikake (I like Eden Shake or use sesame seeds)
• 2 teaspoons gluten-free soy sauce (coconut aminos for whole30/paleo)

DIRECTIONS:

1. In a medium bowl, combine mayo, sriracha and chives.
2. Add crab meat and cucumber and chive and gently toss.
3. Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
4. Fill the avocado halves equally with crab salad.
5. Top with furikake and drizzle with soy sauce.

Read more at https://www.skinnytaste.com/california-spicy-crab-stuffed-avocado/#aL1eKQRWTUyVpdeJ.99

Mahi Mahi With Cauliflower

Ingredients
4 6-ounce skinless mahi mahi fillets (about 3/4 inch thick)
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1/2 head cauliflower, florets cut into 1/2-inch pieces
1/4 cup sliced almonds
1/4 cup golden raisins
1/4 teaspoon ground coriander
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley
Lemon wedges, for serving
Directions
Preheat the oven to 375 degrees F. Season the fish with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sear the fish until golden brown on one side, about 3 minutes. Transfer to a rimmed baking sheet, cooked-side up, and roast in the oven until just cooked through, about 10 minutes.

Meanwhile, melt the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the cauliflower and cook, stirring, until golden brown and crisp-tender, about 6 minutes. Add the almonds, raisins, coriander, 1/4 teaspoon salt, and pepper to taste; cook until the almonds are golden, about 2 minutes. Remove from the heat and stir in the lemon juice and parsley.

Divide the fish among plates and serve with the cauliflower and lemon wedges.

Per serving: Calories: 333; Total Fat: 16 grams; Saturated Fat: 8 grams; Protein: 35 grams; Total carbohydrates: 14 grams; Sugar: 9 grams; Fiber: 3 grams; Cholesterol: 155 milligrams; Sodium: 298 milligrams

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/mahi-mahi-with-cauliflower-recipe/index.html?oc=linkback

Spicy Lemon Shrimp Skewers

Ingredients
6 lemons
Kosher salt
1 stalk lemongrass, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons Sriracha (Asian chile sauce)
2 cloves garlic, minced
1 tablespoon fish sauce
2 teaspoons packed light brown sugar
30 extra-large shrimp, unpeeled
Vegetable oil, for the grill
2 tablespoons chopped fresh mint
Directions
Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.

Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.

Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.

SERVES: 6 (Main); Calories: 140; Total Fat: 8 grams; Saturated Fat: 1 gram; Protein: 7 grams; Total carbohydrates: 4 grams; Sugar: 3 grams; Fiber: 0.5 grams; Cholesterol: 59 milligrams; Sodium: 539 milligrams

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_626500_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Buttery Lobster Rolls For Your Baby

Ingredients

• Two 1 1/2-pound lobsters
• 1 to 2 teaspoons minced fresh tarragon
• 2 stalks celery, finely diced
• 2 lemons, 1 juiced plus 1 wedged for garnish
• 1/4 to 1/2 cup mayonnaise
• Salt and freshly cracked black pepper
• 4 New England split-top rolls, or potato hot dog buns
• Salted butter, softened to toast buns
• 1 tablespoon chopped chives, for garnish

Directions

Steam the lobster in 2 inches of boiling water until bright pink, 8 to 10 minutes. Immediately shock in an ice bath, and then remove the tail and claw meat. Chop and reserve.

Mix the lobster meat, tarragon, celery and lemon juice together in a medium bowl. Fold in the mayonnaise and season with salt and pepper.

Brush the outside of each roll with some butter and griddle or toast until golden brown. Fill each roll with the lobster salad and garnish with the chives. Serve immediately with lemon wedges on the side.